Its been a long time since my last post and in this time I have tried to make this Adai dosa twice. First time the dosa came out too hard but the second time it was just right.

Adai dosa is a good variation to add to the breakfast routine. It is made of lentils and rice. It is generally made with a mix of lentils but I have made it with only chana dal and rice. Will update later how it turns out with a mixture of lentils. You can also add grated carrots to increase the nutritional value.

Ingredients

• 1/2 cup chana dal
• 1/2 cup raw rice
• 1/2 tsp hing / kayam powder
• 1 finely chopped large onion / 2 medium onions
• 1 tbsp ginger paste
• 2 chopped green chillies
• 1/2 cup coriander leaves
• 3 stalks curry leaves
• 1 tsp mustard seeds
• 1/2 tsp jeera
• salt
• oil
• water

Method

Soak the chana dal and rice separately overnight. Drain them well. Grind the chana dal and rice in a mixer without water first. Slowly add water until it is a thick paste. Add salt, turmeric and hing powder to the batter. Keep aside for 2 hours.

Finely chop onions and green chillies. Heat oil in a pan. Sputter mustard seeds and jeera. Then add the onions and saute till soft. Add green chillies and curry leaves and saute for 2 minutes more. Add this to the batter along with coriander leaves. Add water till the batter reaches a consistency that is thick but still easy to pour.

Heat a tava /non stick pan and sprinkle oil on it. Take a ladleful of batter and spread it on the tava in circular fashion. Do not make it too thin. Put a little oil on the sides of the dosa too. Cover and cook for about 5 minutes, flipping over in between, till both sides are golden in color.

Take off tava and serve hot with chutney.

This recipe makes about 10 dosas.

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